Sous Vide Shrimp and Grits
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 4
1 pound large shrimp, peeled and deveined
1 cup grits, I used blue corn grits from Anson Mills
1/2 pound bacon, diced
1 large heirloom tomato, diced
5 cups chicken stock
1 cup grated parmesan cheese
Green onions or chives for garnish
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
Season shrimp with salt and pepper. Place in resealable ziplock bag or vacuum bag.
Place in water and sous vide for 30 minutes.
Add grits to a large saucepan, and cover with 4 cups of chicken stock. Bring to simmer, and cover until thickened and creamy.
Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Add diced tomato and saute until water has evaporated. Add one cup of chicken stock and simmer until reduced and thickened.
Remove shrimp, and dump the bag directly into the hot skillet and stir to bring it all together.
Spoon grits onto plate, add parmesan cheese, and top with a generous helping of shrimp, bacon, tomato, sauce, and green onion.